1. Crush the pepper with a rolling pin, put it in a casserole with salt, and fry until the salt turns yellow.

2. Deal with the duck, wash it and dry it, wipe it evenly with fried salt and pepper, put the smeared duck leg in a big fresh-keeping box, add Jiang Mo and onion, pour plum wine into the duck, cover it and marinate it in the refrigerator for more than 8 hours.

3. Take a saucepan, pour all the ducks and gravy, and add a proper amount of cold water (cold water helps to force out the peculiar smell of ducks). After the fire boils, skim off the foam and simmer for 30-40 minutes.

4. Pour the rice, flour, coarse sugar and tea into the wok at the same time. Stir-fry evenly with low fire, keep low fire, put the salted duck skin on the shelf, put it in the pot, cover it, smoke for 10 minute, then turn off the fire and continue smoking with cover for 15 minute.

5. Take a frying pan and hot oil. When it is 70% hot, add smoked duck, fry until the surface is golden, take it out and cut it into pieces.